ROASTED CARROT & CHICKPEA TAGINE
Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Roasted carrot and chickpea tagine
1. Set oven to 200°C. Trim and toss baby carrots with cumin, oil, salt and pepper on a lined oven tray. Roast for 20 minutes.

2. Toast almonds in a dry pan until golden, set aside.

3. Heat oil in a large pan. Slice and add onion, cook for 5 minutes, or until softened. Stir in crushed garlic, spices, cinnamon and honey, cook briefly. Dice and add capsicum, tomatoes, apricots and chickpeas. Pour in 1 1/2 cups water and simmer, covered, for 10 minutes.

4. Boil the kettle. Place lupin and 3 cups hot water in a saucepan, simmer for 3 minutes. Strain, squeeze out excess water using a sieve. Toss with butter, coriander, zest from 1 lemon and almonds. Season to taste.

5. Add spinach to tagine, stir until wilted and season to taste. Add extra water if required. Remove from heat, squeeze in juice from 1/2 lemon, wedge remaining.

6. Divide lupin between plates, top with tagine and roasted baby carrots. Serve with lemon wedges.

Tip!
Use a tagine or heavy-based pan.
Reserve some carrot tops and almonds for garnish.
1 bunch baby carrots
1/2 tsp ground cumin
1 tbsp oil, for cooking

1 packet flaked almonds

1 tbsp oil, for cooking
1 onion
2 garlic cloves
2 tsp ground turmeric
3 tsp ground cumin
1 cinnamon quill
1 1/2 tbsp honey
1 yellow capsicum
1 punnet cherry tomatoes
100g dried apricots (chopped)
400g chickpeas, drained

2 cups lupin flakes
1 tbsp butter
1/3 bunch coriander, chopped
1 lemon

150g baby spinach
salt and pepper, for seasoning